1/4 cup (60 ml) olive oil

1/4 cup (60 ml) fresh arugula, watercress or basil

12 thick slices 1/2-inch (1-cm) baguette, lightly toasted

arugula, watercress or basil for garnish

4 balls of bocconcini

1 large mozzarella di buffala cheese ball (200 g/6 1/2 oz), sliced

12 thin tranches of yellow tomatoes

12 thin slices of red tomatoes

fleur de sel

crushed black pepper

In a blender, purée the oil and arugula. Brush the bread slices with the arugula oil. On each slice, place a leaf of arugula, watercress or basil, then a slice of yellow tomato, a slice of cheese and a slice of red tomato. Drizzle again with arugula oil, salt and pepper. Serve immediately.

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